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Craving Panera's soup? Skip the drive thru and save money with our copycat Panera 10 vegetable soup recipe. This one pot soup tastes amazing so its easy to share while making memories with family and friends.
Hungry for more? Check out our collection of 11 Panera Bread copycat soup recipes or this tasty loaf of Panera tomato basil bread.
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- Ingredients
- Variations
- How to Make Panera 10 Vegetable Soup
- Recipe FAQs
- Serve
- Expert Tips
- Other Panera Bread Recipes You'll Love
- Recipe
- Panera 10 Vegetable Soup Recipe (Copycat)
- Comments
Ingredients
The ingredient list is a long one, but most of the ingredients are easy-to-find pantry staples. Let's talk about the key ingredients.
- Vegetables: We used yellow onion, carrots, celery, red and yellow bell pepper, poblano pepper, spinach, garlic, and frozen green peas.
- Canned Vegetables: We used fire roasted tomatoes and fire roasted yellow corn.
- Spices: We used onion and garlic powder, aleppo chili, cumin, sea salt, white pepper, cumin, rosemary, basil, and bay leaves (fresh or dried).
- Acids: We used rice vinegar, freshly squeezed lime juice, and freshly sliced lemon wheels.
- Grains & Seeds: We used sprouted brown rice and the chia seeds (These ingredients help thicken the soup, so it's less brothy.)
See recipe card for full information on ingredients and quantities.
Variations
- Need this keto friendly? Add Parmesan cheese and avocado slices to increase the fat.
- Can't find sprouted short grain brown rice? Swap it out with barley.
- Can't find dried aleppo chili powder? Swap it out with paprika and a bit of cayenne pepper.
- Can't find dried lemon peel? Swap it out with 1 teaspoon of lemon zest and add it at the end.
- Can't find fire roasted tomatoes or corn? Swap it out with regular tomatoes and corn, but realize it will lose some flavor.
How to Make Panera 10 Vegetable Soup
- Heat up the oil in a large Dutch oven, then sauté the onion, celery, carrot, bell peppers, and poblano until softened (about 10 minutes). Add the garlic and cook until fragrant, stirring constantly. (image 1)
- Bloom all the spices except the bay leaves for 30 seconds, stirring constantly so they don't burn. Add the tomato paste and stir for 5 minutes so it darkens and starts to caramelize. (image 2)
- Deglaze the pot by pouring in ½ cup of vegetable stock and scraping the bottom of the pot with a wooden turner.
- Add the rest of the stock and bay leaves and stir well. Add the rice vinegar, soy sauce, sprouted brown rice, chia seeds, garbanzo beans, and fire roasted corn. Add the peas and fire roasted tomatoes.
- Cover and simmer for 30 minutes.Remove the lid, stir, and simmer for 45 minutes, more stirring occasionally. Taste and adjust spices, then add the fresh spinach and let it wilt for a minute. Remove the soup from the heat and stir in the freshly squeezed lime juice. (image 5)
- Serve the soup hot with a lemon wheel. (image 6)
Recipe FAQs
Did Panera discontinue 10 vegetable soup?
Ten vegetable soup was introduced in January 2019 at all restaurants across the United States. It was taken off the menu at our local Panera Bread sometime in 2020.
Is the 10 vegetable soup from Panera healthy?
Yes, it's very healthy and had the lowest calorie count out all Panera Bread's soups. Panera's one cup serving size contains 60 calories and ours has 166, but theirs is more brothy and less filling than our copycat recipe.
Is Panera 10 vegetable soup vegan?
Yes, the main reason they put the 10 vegetable soup on the menu in January 2019 was to have a vegan option for their customers. It is plant-based and Mediterranean diet approved.
Can you freeze 10 Panera 10 vegetable soup?
Yes, you absolutely can. This recipe makes 15 cups which is a lot, so if you can't eat it all freeze any leftovers for up to 3 months.
Serve
Panera serves this entree with a choice of sourdough bread bowl for an upcharge, a bag of kettle chips, a piece of baguette, or an apple.
Some serving suggestions to use at home are a slice of our hearty multigrain bread, or our easy garlic toast. A light refreshing side salad like our copycat Chick-fil-A side salad or our copycat Chick-fil-A fruit cup recipe would also round out the meal.
Complete the meal by serving one of these 8 Panera copycat dessert recipes after you enjoy your soup.
Expert Tips
- To save time, cut up the 7 fresh vegetables, measure the dried spices, and juice the limes ahead of time.
- Want extra broth in the soup? Add more broth and adjust the spices.
- Serve with a thick hearty slice of bread, like Panera's tomato and basil bread.
- Can't eat it all? Freeze leftovers for up to 3 months.
Other Panera Bread Recipes You'll Love
- Panera Turkey Chili Copycat
- Panera Chicken Noodle Soup Copycat
- Panera Broccoli Cheddar Soup
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Recipe
Panera 10 Vegetable Soup Recipe (Copycat)
Our Panera 10 vegetable soup is an easy copycat recipe that is super healthy, hearty, and full of flavor. Learn how to make this one bowl meal on the stovetop and save yourself some money. This meal idea is vegan and gluten free friendly.
4.8 from 32 votes
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Course: Dinner
Cuisine: American
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour 45 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings: 15 cups
Calories: 166kcal
Author:
Ingredients
Veggies
- 2 tablespoons olive oil
- 1 cup yellow onion, finely chopped
- 1 cup carrot, sliced
- 1 cup celery, sliced
- ¾ cup red bell pepper, chopped
- ¾ cup yellow bell pepper, chopped
- ¾ cup poblano pepper, chopped
- 2 tablespoons garlic
Spices
- 1 tablespoon ground cumin
- 1 tablespoon regular paprika or aleppo chili flakes
- 1 tablespoon dried lemon peel or 1 teaspoon lemon zest
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 2 teaspoons sea salt
- 1 ½ teaspoons white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 bay leaves
Remaining Ingredients
- 2 tablespoons tomato paste
- 8 cups vegetable stock
- 2 tablespoons rice vinegar
- 2 tablespoons reduced sodium soy sauce
- ½ cup sprouted brown rice or barley, rinsed well
- 2 tablespoons chia seeds
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 15 ounce can fire roasted corn, drained and rinsed
- 4 15 ounce cans fire roasted tomatoes
- ½ cup frozen green peas
- 3 cups fresh spinach, packed
- 2 tablespoons freshly squeezed lime juice
- 2 lemons, thinly sliced into wheels for garnish
Instructions
Heat up the oil in a 6-quart Dutch oven over medium high heat until it shimmers, then add the first six vegetables. Sauté the vegetables until they have softened, about 10 minutes, making sure to stir occasionally with a wooden spoon. Add the garlic and stir until fragrant, roughly 30 seconds.
Add all the dried spices except the bay leaves to the pot and stir constantly for 30 seconds to release their flavors and aromas. Add the tomato paste and cook for 4 to 5 minutes while stirring, so it darkens and starts to caramelize.
Pour ½ cup of vegetable stock into the pot by scraping the bottom of the pot with awooden turnerto scrape off any brown bits.
Add all the remaining ingredients except the spinach and lime juice. Stir until well combined.
Cover and bring to a boil, roughly 10 minutes, then reduce the heat to medium low and simmer for 30 minutes. Uncover the soup and give it a stir. Let it simmer for another 45 minutes, then taste the soup and adjust any spices.
Add the spinach and let it wilt for a minute, stirring constantly. Remove from the heat, pour in the freshly squeezed lime juice, and stir. Garnish each serving with a lemon wheel, and serve this delicious copycat recipe hot.
Video
Notes
- Need to substitute aleppo chili flakes? Don't use Hungarian paprika, use regular paprika with a bit of cayenne.
- Want to save time? Prep the fresh vegetables, measure the dried spices, and juice the limes ahead of time.
- Want your soup brothy? Add more broth and adjust spices.
- Want a bread suggestion? Serve Panera's Tomato and Basil.
- Have leftovers? Freeze for up to 3 months.
Nutrition
Serving: 1cupCalories: 166kcal (8%)Carbohydrates: 28.3g (9%)Protein: 5.3g (11%)Fat: 3.8g (6%)Sodium: 1097.6mg (48%)Fiber: 6.7g (28%)Sugar: 8.5g (9%)Vitamin C: 33.3mg (40%)Calcium: 61.1mg (6%)Iron: 2.1mg (12%)
Serving sizes and nutritional information are only an estimate and may vary from your results.
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Reader Interactions
Comments
Cecilia
I've made this recipe TONS of times. Loved it enough that I figured I should leave a review! It's easy to make, and I often make a double batch and freeze it. Most of the time, I eat it with a couple rolls of bread dipped in it, but if I don't have bread on hand, I'll put macaroni in it to make it extra filling. Absolutely delicious, well done.Reply
Emma Fajcz
Cecilia,
Thanks for letting us know how much you love this recipe. It's a fan favorite here at Savor the Flavour. I love your variation you suggested. The macaroni would be wonderful!Reply
Sara
Just made this and it is absolutely delicious!! You hit all the right marks on this one, Bravo!
Reply
Emma
Sara, We are thrilled to hear you say, "It's absolutely delicious!" Thank you for your kind remarks.
Reply
Julie
Second time making this soup, so worth the time! Fan favorite, my 3 adult “children” keep asking me how much longer before it is done. My house smells amazing! Yummy 😋Reply
Emma
😆 We're so happy to hear that this soup is so popular with your family! Thanks for making our recipe.
Reply
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